1 tbsp. coconut oil
2 large onions, chopped
2 medium leeks, white parts only, rinsed and sliced thinly
4 cloves garlic, peeled and minced
3 medium carrots, peeled
1 cup mushrooms (shiitake preferred), sliced
2 celery stalks with leaves, sliced
1 tbsp. apple cider vinegar
2-3 bay leaves
Herbs: 1-2 springs of thyme or rosemary (optional)
3-4 L water
Optional Step: Heat coconut oil in a large stock pot, and sauté vegetables over medium high heat until softened, about 5 minutes.
Combine vegetables, apple cider vinegar, water, bay leaves, and herbs (if using) and bring to a boil. Lower heat to simmer and cook stock, uncovered, over a low heat for 40-50 minutes.
After cooking time has elapsed, take stock pot off the heat and use a slotted spoon to remove solids. Pour stock through a fine mesh sieve lined with cheesecloth into a large glass bowl or container, discarding remaining solids. Portion stock into containers of 250 or 500ml volume and allow to cool completely before storing in the fridge or freezer.
Stock may be refrigerated for up to one week, or frozen for up to three months. Ensure there is plenty of head room in storage containers for expansion when frozen.